Quelques termes liées à la parfumerie :

Aroma
Term used especially in the food domain. Organoleptic quality taking taste and smell into account.

Diffusion
Dispersal of a smell in the atmosphere.

Head Space
New technique employing a vacuum process for the analysis of the volatile constituents of the fragrant products. This technique is made at three times; in the first place the took of the nice-smelling molecules emitted by the alive or not alive materials, secondly the analysis of the booby-trapped smell of materials, the identification and the quantification of molecules composing it by chromatographic analyses coupled with mass spectrograph, finally the formulation in laboratory with materials of synthesis. We can get faithful reconstructions.

Natural product
Product already existing in the nature, vegetables, animals.

Solution
Homogeneous liquid containing a dissolved body; preparation diluted with certain nice-smelling products or of concentrated by perfume (alcoholic solution).